Mini Chile Relleno Casseroles

Description:

Everyone gets an individual portion with this vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake—these are ready in half the time. Heatproof ramekins are a cook’s best friend—we use them all the time to hold ingredients while cooking. You can buy them at most grocery stores.

Ingredients:

2 4-ounce cans diced green chiles, drained and patted dry

3/4 cup frozen corn, thawed and patted dry

4 scallions, thinly sliced

1 cup shredded reduced-fat Cheddar cheese

1 1/2 cups nonfat milk

6 large egg whites

4 large eggs

1/4 teaspoon salt

Preparation:

1

Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.

2

Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins.

3

Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.